Recipes for Easter Morning

Menu for eight is quick, easy and cheap Sunday meal

Published: Monday, March 25, 2013 at 8:52 a.m.

Last Modified: Monday, March 25, 2013 at 8:52 a.m.

Easter can be a hard holiday to celebrate knowing that most of us have to return to work, school, etc. on Monday morning. With the weekday looming over our heads, the thought of spending all day on an elaborate meal can be exhausting. That's when brunch comes to the rescue!

Preparing quick and easy brunch items leaves you plenty of time to celebrate and recuperate while cutting meal costs as well.

This menu for eight is a quick, easy and budget-friendly way to entertain while leaving time to join in on the fun. Prices may vary depending on your store but the approximate total is $35 ($4.38 per person) and can easily be adjusted to fit the size of your group.

Features: 343-2343

Egg in a nest with topping bar

Servings: 8

20-oz bag shredded hash brown potatoes

½ tsp salt

½ tsp black pepper

¼ tsp paprika

½ tsp garlic powder

Cooking spray

½ cup shredded sharp cheddar cheese

8 eggs

Optional toppings: bacon bits, sour cream, chives, salsa

Preheat oven to 400 degrees.

In a large bowl, mix together hash browns, salt, pepper, paprika and garlic powder.

Spray a muffin tin with cooking spray.

Spoon 2-3 Tbsp of the hash brown mixture into each muffin cup, making sure to line the bottom and completely cover the sides. Bake for 10-15 minutes, or until the outer sides start to turn light golden brown. Remove from oven.

Decrease oven temperature to 350 degrees. Sprinkle 1 Tbsp of shredded cheese into each hash brown cup and top with one egg. Bake until the egg whites set but the yolk remains runny, about 8-10 minutes.

Divide toppings into small bowls for guests to dress their nests as desired.

Allow nests to cool for 2 minutes in the pan. Gently remove and garnish with choice of toppings.

Ham biscuits

Makes: 16 biscuits

2 cups all-purpose flour

2½ tsp baking powder

½ tsp salt

4 Tbsp chilled butter, cut into small pieces

¾ cup fat-free buttermilk

3 Tbsp honey

1/3 cup chopped chives

¼ lbs ham, thinly sliced

Preheat oven to 400 degrees.

Mix flour, baking powder and salt in a large bowl. Use a pastry blender or fingers to add butter and blend until mixture consistency is coarse. Chill for 10 minutes.

Combine buttermilk, honey and chives in a small bowl. Whisk until blended and add to flour mixture until just moist.

Turn dough out onto a lightly floured surface and knead lightly about four times. Roll dough out until about 1/3-inch in thickness. Use a 1½-inch round cutter to form about 16 biscuits.

Bake at 400 degrees for 10-12 minutes or until golden. Cool slightly then split biscuits open and fill with ham.

<p>Easter can be a hard holiday to celebrate knowing that most of us have to return to work, school, etc. on Monday morning. With the weekday looming over our heads, the thought of spending all day on an elaborate meal can be exhausting. That's when brunch comes to the rescue! </p><p>Preparing quick and easy brunch items leaves you plenty of time to celebrate and recuperate while cutting meal costs as well. </p><p>This menu for eight is a quick, easy and budget-friendly way to entertain while leaving time to join in on the fun. Prices may vary depending on your store but the approximate total is $35 ($4.38 per person) and can easily be adjusted to fit the size of your group. </p><p>Features: 343-2343</p><p><b>Egg in a nest with topping bar </b></p><p>Servings: 8</p><p>20-oz bag shredded hash brown potatoes</p><p>½ tsp salt</p><p>½ tsp black pepper</p><p>¼ tsp paprika</p><p>½ tsp garlic powder</p><p>Cooking spray</p><p>½ cup shredded sharp cheddar cheese</p><p>8 eggs</p><p>Optional toppings: bacon bits, sour cream, chives, salsa</p><p>Preheat oven to 400 degrees.</p><p>In a large bowl, mix together hash browns, salt, pepper, paprika and garlic powder. </p><p>Spray a muffin tin with cooking spray. </p><p>Spoon 2-3 Tbsp of the hash brown mixture into each muffin cup, making sure to line the bottom and completely cover the sides. Bake for 10-15 minutes, or until the outer sides start to turn light golden brown. Remove from oven.</p><p>Decrease oven temperature to 350 degrees. Sprinkle 1 Tbsp of shredded cheese into each hash brown cup and top with one egg. Bake until the egg whites set but the yolk remains runny, about 8-10 minutes.</p><p>Divide toppings into small bowls for guests to dress their nests as desired. </p><p>Allow nests to cool for 2 minutes in the pan. Gently remove and garnish with choice of toppings. </p><p><b>Ham biscuits </b></p><p>Makes: 16 biscuits</p><p>2 cups all-purpose flour</p><p>2½ tsp baking powder</p><p>½ tsp salt</p><p>4 Tbsp chilled butter, cut into small pieces </p><p>¾ cup fat-free buttermilk</p><p>3 Tbsp honey</p><p>1/3 cup chopped chives</p><p>¼ lbs ham, thinly sliced</p><p>Preheat oven to 400 degrees.</p><p>Mix flour, baking powder and salt in a large bowl. Use a pastry blender or fingers to add butter and blend until mixture consistency is coarse. Chill for 10 minutes. </p><p>Combine buttermilk, honey and chives in a small bowl. Whisk until blended and add to flour mixture until just moist. </p><p>Turn dough out onto a lightly floured surface and knead lightly about four times. Roll dough out until about 1/3-inch in thickness. Use a 1½-inch round cutter to form about 16 biscuits. </p><p>Bake at 400 degrees for 10-12 minutes or until golden. Cool slightly then split biscuits open and fill with ham.</p><p><b>Fruit & yogurt parfait</b></p><p>1 pint strawberries, halved</p><p>1 pint blueberries</p><p>32 oz yogurt</p><p>8 oz granola</p><p>Divide strawberries among eight glass serving dishes (I used champagne glasses). Top with ¼ cup yogurt, blueberries and additional ¼ cup yogurt. Garnish with granola and serve.</p>